Position Overview:
The Sous Chef is the second-in-command in the kitchen and assists the Executive Sous Chef in all aspects of food preparation and production. This position is responsible for assisting in all aspects of food preparation and production, with a specific focus on Indian & Malay culinary techniques, flavors, and traditions.
The Sous Chef ensures the quality and consistency of dishes, manages kitchen staff, and maintains a safe and organized work environment. The Sous Chef works closely with the Executive Sous Chef to implement menus, control costs, and uphold food safety standards.
Key Responsibilities:
- Kitchen Operations Management:
a. Deputy to Head Chef to manage daily kitchen activities in adherence to the companys policies and standards.
b. Ensure the quality, consistency, and presentation of food across all production areas.
c. Facilitate coordination among kitchen stations to optimize workflow.
a. Supervise, train, and mentor kitchen staff to uphold high culinary standards.
b. Collaborate with the Head Chef to foster a positive, productive kitchen environment.
c. Model leadership qualities that promote a culture of excellence and teamwork.
- 3. Operational Efficiency:
a. Streamline kitchen operations to improve workflow, food quality, and service delivery while ensuring labor costs and other expenses stay within budget.
b. Implement efficient processes and protocols to enhance overall productivity.
- 4. Collaboration with Head Chef:
a. Closely work with the Head Chef to uphold and refine kitchen policies.
b. Assist in strategic menu planning and operational optimizations.
a. Preparation and Coordination:
- Oversee the preparation and cooking processes to ensure dishes are executed according to the menu specifications and quality standards.
Coordinate with kitchen staff to ensure timely and efficient food preparation and delivery.
b. Quality Control:
- Conduct regular taste tests and visual inspections to ensure consistency and quality of dishes.
Address any issues or deviations from the menu promptly to maintain high standards.
a. Co-planning with the Head Chef the units cafeteria and function catering menu and submitting it to the Executive Chef/Executive Sous Chef within the management's specified timeline, ensuring adherence to the contractual deadline for client submission.
b. Regularly review and refresh menus based on customers feedback and dining trends.
c. Drive ongoing culinary innovation to adapt to changing customer preferences.
- 7. Recipe and Recipe Costing:
a. Develop recipes for staff training to ensure product consistency.
b. Create recipe costing to achieve the desired gross profit for each product.
c. Conduct regular checks to ensure the kitchen team follows recipes accurately, including steps and portions.
a. Monitor the cost control measures to optimize kitchen expenses while maintaining high-quality standards, ensuring no compromise on quality. Refer to the Units Internal KPI for costing targets.
b. Monitor the COGS for the unit to ensure achieving the target food cost.
c. Monitor the operation to ensure the Wastage and Spoilage KPI for the unit.
a. Manage and organize kitchen stock in accordance with established SOPs to minimize waste and to ensure the freshness of ingredients and efficient operations.
b. Implement a FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) principles for food rotation system and ensure proper dating and organization of food products.
c. Verify that food storage units meet safety standards and are consistently well-managed in accordance with HACCP SOP.
d. Responsible for ordering, receiving, and proper storage of ingredients, ensuring accuracy and quality in all deliveries.
e. Stock Count Activities: Conduct regular stock count activities for the back-of-house, ensuring accurate inventory records.
f. Maintain accurate and up-to-date records of inventory levels, orders, and stock rotation activities.
g. Assist in periodic inventory audits and implement corrective actions as needed to address any discrepancies.
a. Perform other ad-hoc duties as required to support the operations, which may include front-of-house operation of the unit and operations in other business units of The House of Taste Sdn Bhd.
Culinary diploma or degree in Food Service Management or related field, with a focus on Indian & Malay cuisine preferred.
Proven experience as a Sous Chef or similar leadership role in a professional kitchen, with expertise in Indian & Malay culinary techniques and flavors.
Strong leadership abilities and effective communication skills, with the ability to lead and inspire a diverse kitchen team.
Demonstrated ability to work under pressure and manage multiple priorities while maintaining a high standard of quality.
Attention to detail and commitment to excellence in Indian & Malay food preparation, presentation, and customer satisfaction.
Accountability and responsibility for overseeing kitchen staff, managing food preparation, and collaborating with the Head Chef on menu development and execution.
Job Type: Full-time
Pay: RM5,000.00 - RM6,000.00 per month
Benefits:
Meal provided
- Opportunities for promotion
Schedule:
Early shift
Experience:
Sous Chef: 3 years (Preferred)
